Pulse nuts and dates in food processor until desired texture almost fine with a tad chunk.

Pinch mixture between fingers to see if it sticks together. If not, add more dates one at a time until mixture can be rolled and stick together. Remove mixture to a bowl and add shredded coconut, cacao powder, vanilla, agave and salt. Mix until well blended.

Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

Place in a container and cover. Store in refrigerator.

Brazil Nut Truffle Balls

½ cup Brazil nuts, soaked for 4 hours

5 Medjool dates,

Dash of vanilla

1 tablespoon Lacuma

1 tablespoon Maca

Pinch of Himalayan sea salt

Place all ingredients in a food processor and pulse chop until broken down into small pieces. Pinch between fingers to see if mixture holds together, if necessary add more dates to help the mixture hold together.

Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

February 10-12th Women’s Wellness Conference Costa Mesa with David Wolfe

March 29th Women’s Week San Diego

March 30th Rancho Bernardo Inn. 6 course raw food dinner prepared by the chefs of the inn. Call for dinner reservations. A very special evening is being planned that will include the following day with raw food prep class, tour of organic garden, natural live spa treatments. http://www.ranchobernardoinn.com/ call for reservations as space is limited. I will be speaking that evening.

Mix well together and adjust seasonings. Warm in dehydrator for 1-2 hours.

Tip. Add anything you like to the stuffing that reminds you of cooked stuffing you use to like. Mushrooms, different seasonings, chestnuts, etc.

*To sprout wild rice, Place ½ cup dry wild rice in a mason jar. Fill with water, put the lid on and place jar in dehydrator overnight at 110 degrees. Leave in overnight and in the morning the rice will be sprouted. Rinse and use for stuffing. Can be kept in refrigerator for a few days, or freeze for longer period of time.

Mashed Parsnips and Cauliflower

A delicious replacement for mashed potatoes.

½ cups cashews, soaked 3–4 hours

½ cups parsnip, peeled and cut into 2–3 inch pieces.

1 ½ cup cauliflower, cut into pieces

Juice of 1/2 lemon

Himalayan sea salt

1 tablespoon extra-virgin olive oil

1 small clove of garlic or scant amount of garlic powder

2 tablespoons of nutritional yeast (not raw)

1/2 cup filtered water

1 teaspoon gluten free Tamari

1 teaspoon truffle oil or pinch of truffle salt (optional)

Freshly milled black pepper

Place all ingredients except truffle oil in the food processor and chop fine. Add water to make a smooth, thick mixture.

Transfer mixture to a high-powered blender and blend until smooth, adding a little water at a time if necessary to keep blender spinning, use blender tamper to push down. Mixture should be the consistency of smooth mashed potatoes.

Tip: Add truffle oil or salt, or other herbs, to taste.

Tip: Cauliflower and parsnip can be placed in separate mason jars and filled with water. Covered jars and place in dehydrator over night at 105 degrees. This will soften them for a smoother finished texture. (optional)

All parsnips taste differently, some sweet, some more bitter…you can substitute with jicama, or add more cashews to the cauliflower.

Shiitake Mushroom Gravy

1 cup mushrooms, sliced

1/2 cup olive oil

1 tablespoon Nama Shoyu, gluten free Tamari, or Braggs

1 tablespoons Agave or sweetener of choice

Wipe mushrooms clean with a damp paper towel and remove stems. Cut mushrooms into chunks and place in a mason jar. Fill with water and put the lid on. Dehydrate overnight at 110. Remove mushrooms from jar and place in a bowl. Whisk oil, tamari and sweetener and a drop of mushroom soaking liquid to make a marinade. Pour on top of mushrooms. Let sit 20-30 minutes. (if you do not have a dehydrator, leave the overnight step out.)

In Blender add:

Mushrooms and marinade

1/3 cup almond milk or water

¼ cup white wine, or 1/8 cup dry sherry (both optional)

1 clove garlic, chopped

2 tablespoons shallot (optional)

1/8 cup fresh parsley

1/8 teaspoon fresh rosemary, finely chopped, or a pinch of dried

½ teaspoon poultry seasoning

1 tablespoon lemon juice

2 tablespoons fresh chopped sage, or 1 tablespoon dried

Himalayan salt to taste

Freshly milled pepper to taste

Blend until smooth adding more almond milk or water to make a smooth thick consistency. Gently heat in a pan on the stove to body temperature, or place in dehydrator to warm.

For chunky mushroom gravy, reserve some of the mushrooms to mix in by hand after blending.

In food processor, coarsely pulse chop cranberries, sweetener, lemon juice, orange and zest. Place in a bowl and add a teaspoon of orange zest. Adjust for sweetness or tartness, your preference. Refrigerate until cold.